Local Fish Gravlax

Sick of the standard peeled prawns on offer at your family Christmas spread? Discover the deliciousness of this local fish gravlax, which tastes every bit as good as it looks. This super simple starter you can prepare the day before, will be a hit on the table - did we mention it looks great too?
 

INGREDIENTS

• 500g fresh local white fish (we used Jew fish)
• 250g rock salt
• 200g castor sugar
• 30mL/1 shot of gin
• Small handful of dill + extra to garnish
• 1 cooked beetroot (hack - can buy precooked)
• 1/2 baguette
• 200g creme fraiche
• 1 lemon
• Capers to sprinkle on top
• Olive oil to drizzle on top

 

UTENSILS

• Blender
• Baking dish/tray with sides
• Cling film
• Paper towel
• Baking tray
• Baking paper

Prep and cooking time: 15 mins, then 24 hours in the fridge to cure, then a further 15 mins
 

METHOD

1. Add 250g of rock salt, 200g of castor sugar, 30mL of gin, small handful of dill and 1 chopped beetroot into a blender and blitz into a paste.

2. Get a baking dish (or a tray with sides) and lay cling film over the bottom. Pour in 1/2 of your paste, place the fish on top, pour in the second 1/2 on top and wrap up in the cling wrap.

3. Leave in the fridge for 24 hours to cure
 

3. After 24 hours, preheat oven to 200C. Remove fish from the fridge and wipe off the curing mixture with some paper towel.

4. Cut baguette into small toasts, and lay out on your baking tray with baking paper.

5. Pop into the oven on 200C for 10 mins (or until baguette is toasted and crunchy).
 

6. Get 200g of creme fraiche, add zest of 1 lemon, 2 tablespoons of lemon juice and a crack of pepper then mix together.

7. Thinly slice your fish up into slithers.

8. Pop a dollop of creme fraiche onto your crustini toast, put a couple of pieces of fish on top then finish with a sprinkle of capers and dill and a drizzle of good quality olive oil.

 

9. Serve on your favourite serving platter and enjoy!